Roulades Of Veal With Chevre
Ingredients| 12 thin slices veal escalopes ( turkey, breast may be s 1 salt 1 black pepper, ground 6 half-inch thick slices montr achet,, each cut into t 2 tbsp chopped chives 2 tbsp herbes de provence 2 eggs, well beaten 2 cup bread crumbs 1/3 cup butter 1/2 cup white wine 3 shallots, chopped |
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Pound meat until paper thin. Sprinkle slices with salt and pepper.
Place half rounds of cheese at one end of slice. Sprinkle with chives
and Herbes De Provence. Fold in sides and roll up jelly-roll fashion,
enclosing cheese. Dip rolls in egg and then crumbs. Let dry on wax
paper for 1 hour. (Can be made a day ahead to this point. After
drying, cover rolls and refrigerate. Bring to room temperature
before cooking.) In skillet, heat butter and saute rolls slowly until
richly browned on all sides. Remove from pan and keep warm. Add wine
and shallots to skillet and bring to boil. Pour pan juices over
rolls. Serve immediately.
Servings:
8
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